Sometimes, finesse has no place. It’s perfectly reasonable to crave bold and authentic flavours and textures. Simplicity has its charm. It’s comforting, even soothing for the senses. However, this doesn’t mean compromising on taste and enjoyment. The banoffee perfectly fulfils this role, ensuring guaranteed success.

Celebrate Epiphany with this authentic Galette des Rois, a crispy, golden French King Cake filled with rich almond cream (frangipane). This pastry is a traditional January treat, including a hidden fève (charm), and whoever finds it gets crowned king or queen! Learn how to make this delicious homemade puff pastry dessert with our step-by-step guide.

A plant-based take on this delicious cake from Britany.

A plant-based version of a French desert classic.

A plant-based recipe of a salty-sweet, gooey mug cakes. Using a microwave and a cup, those cakes are ready in just two minutes .

This blitzed banana creation is gluten and dairy-free and ready in minutes. Just remember to put some bananas in your freezer. It’s lovely, creamy, and low in fat.

This apple and chocolate cake took me by surprise as it only contains apples as wet ingredients. It’s perfect with a coffee and post-race treat.

Smooth and velvety plant-based chocolate sauce. This ultra-rich dark chocolate sauce is divine drizzled over ice cream or cakes or just eaten off the spoon.

I’ve tried many chocolate mousse recipes with red beans, sweet potatoes, and aquafaba. This is the closest you will get from a ‘real’ chocolate mousse.

A British pub classic. This is the best sticky toffee pudding, not because I’ve made it. You can replace the pecan with nuts or not add any. Same for the pear in the sticky sauce.